I love making Sagne e Fagioli because it’s deeply satisfying and packed with wholesome flavors. The homemade sagne pasta gives the dish an authentic rustic feel, while the beans simmered with vegetables create a rich and velvety base. It’s the perfect example of cucina povera, where humble ingredients become a comforting and flavorful meal. The pinch of cayenne adds just enough heat to make it irresistible.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
Pasta ingredients ▢600 grams durum wheat semolina flour ▢300 milliliters water ▢1 teaspoon salt
I place them in a medium saucepan with water, carrot, celery, and one chopped slice of onion.
When the water begins to boil, I add salt.
I cover the pot and cook for about 45 minutes.
I taste the beans to check their doneness and adjust the salt if needed.
I drain the beans, reserving the cooking water, and set both aside.
Pasta preparation
I mound the semolina flour on my work surface and create a well in the center.
I pour the water and salt into the well.
Starting from the inner rim, I begin incorporating the flour into the liquid.
Once all the water is absorbed, I knead the dough. It’s a tough dough, so I use small splashes of water to bring any dry pieces together until the dough becomes cohesive.
I divide the dough into six pieces.
On a floured surface, I press down on one piece with my palm.
I feed it through a pasta machine on the widest setting, folding it into thirds and repeating until it becomes smooth and rectangular.
I then move to position 2 on the pasta machine and pass the dough through once.
I dust the dough with flour and let it rest.
I repeat with the remaining pieces of dough.
Once rested for about 20 minutes, I take a sheet, slice it into three long strips, stack them, and cut crosswise into sagne: about 1 cm wide, 6–8 cm long, 1.5 mm thick.
I place the cut sagne on a floured tray and set aside.
Sauce and dish preparation
I wash and peel the tomatoes, remove the seeds, and chop the flesh into small pieces. I place them in a bowl with a pinch of salt.
In a large saucepan, I heat olive oil and garlic over low heat, then add the smoked turkey.
When the turkey begins to crisp slightly, I remove it and add the remaining chopped onion.
I drain excess water from the tomatoes and add them to the pan. I cook for about 10 minutes.
I add the beans and a ladle of their cooking water, cooking for another 10 minutes.
I remove the pan from the heat.
In a large pot, I bring salted water to a boil and add the sagne, stirring gently.
I cook just until al dente, then drain and transfer the pasta to the saucepan with beans and tomatoes.
I add another ladle of the bean cooking water, cooking and stirring for a few minutes until the consistency is just right.
I return the smoked turkey, drizzle with robust olive oil, and finish with cayenne powder.
I serve warm and enjoy the comforting flavors of Abruzzo.
Servings and Timing
This recipe serves 4 people. Prep Time: 1 hour Cook Time: 1 hour Total Time: 2 hours
Variations
I sometimes use canned borlotti beans to shorten the cooking time — they work beautifully when I’m in a rush. For a vegetarian version, I skip the meat altogether and add a bit more olive oil for richness. I also like adding fresh thyme or rosemary for a herbal aroma. When I want a heartier dish, I stir in a spoonful of tomato paste for deeper flavor.
Storage/Reheating
I store leftovers in the refrigerator in an airtight container for up to 3 days. When reheating, I add a splash of water or broth to loosen the sauce since the pasta absorbs liquid as it sits. This dish also freezes well — I freeze the bean-and-tomato base separately and cook fresh sagne pasta when ready to serve.
FAQs
Can I use canned borlotti beans?
Yes, I use canned beans when I want to save time. I drain and rinse them before adding to the sauce.
What can I use instead of borlotti beans?
Cannellini beans are a great substitute and offer a similar creamy texture.
Do I have to make the pasta by hand?
No, I can use store-bought fresh pasta sheets and cut them into rustic strips.
How thick should the sagne be?
I aim for about 1.5 mm thickness — thin enough to be tender but sturdy enough for the beans.
Can I make the pasta dough ahead?
Yes, I wrap it well and refrigerate it for up to 24 hours before rolling and cutting.
Why does the recipe use cayenne?
It adds the traditional Abruzzese heat that balances the sweetness of the beans and tomatoes.
What can I serve with Sagne e Fagioli?
I love pairing it with crusty bread, roasted vegetables, or a simple mixed salad.
Can I freeze the finished dish?
I prefer freezing the bean sauce separately and making fresh pasta when ready for the best texture.
How do I keep the pasta from sticking?
I dust the pieces generously with flour and spread them out on a tray as they rest.
What oil works best for finishing?
A peppery extra-virgin olive oil enhances the rustic Abruzzese flavor beautifully.
Conclusion
I love how Sagne e Fagioli brings the heart of Abruzzo straight to my table. The handmade pasta, creamy beans, and fragrant tomato sauce come together in a dish that’s rustic, nourishing, and full of tradition. Whether I prepare it for a special meal or a cozy night in, it always delivers warmth and authentic Italian comfort.
A rustic and traditional pasta-and-bean dish from the Abruzzo region of Italy, Sagne e Fagioli features handmade semolina pasta tossed with creamy borlotti beans, fresh vegetables, and a hint of cayenne for warmth. A hearty, comforting meal rooted in Italian home cooking.
Ingredients
Pasta:
600 g durum wheat semolina flour
300 ml water
1 tsp salt
Sauce:
600 g dried borlotti beans (or canned borlotti beans)
6 tbsp extra-virgin olive oil
2 slices onion, chopped (divided)
3 ripe tomatoes, peeled and chopped
1 carrot, chopped
1 stalk celery, chopped
80 g finely diced smoked turkey
Cayenne powder, to taste
Salt, to taste
Instructions
Prepare the Beans: Place shelled and washed borlotti beans in a saucepan with carrot, celery, and one chopped slice of onion. Cover with water and bring to a boil. Add salt, cover, and simmer for about 45 minutes, until tender. Drain, reserving cooking water, and set aside.
Make the Pasta: On a work surface, mound the semolina and form a well. Add water and salt, mixing gradually to form a firm dough. Knead until smooth and elastic. Divide into 6 pieces and roll each through a pasta machine, gradually thinning to about 1.5 mm. Cut into strips 1 cm wide and 6–8 cm long to form sagne. Dust with flour and let rest 20 minutes.
Prepare the Sauce: Heat olive oil in a large pan over low heat. Add garlic and smoked turkey; cook until lightly crisp, then remove turkey and set aside. Add the remaining onion and cook until translucent. Stir in chopped tomatoes and cook 10 minutes. Add the cooked beans and a ladle of their cooking water. Simmer for 10 minutes, then remove from heat.
Cook the Pasta: Boil salted water and cook the sagne until al dente. Drain, reserving some water.
Combine and Serve: Add pasta to the pan with beans and tomatoes. Add a ladle of bean water and cook together for a few minutes, stirring until creamy. Return the smoked turkey, drizzle with olive oil, and season with cayenne. Serve warm.
Notes
Use canned borlotti beans for a quicker version—just rinse and add directly to the sauce.
Skip the smoked turkey for a vegetarian option and add more olive oil or herbs.
Add thyme or rosemary for extra aroma.
Replace borlotti beans with cannellini beans if preferred.
Freeze the bean-tomato base separately and cook fresh pasta when ready to serve.
